The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins(§)

The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....

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Detalles Bibliográficos
Autores principales: Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718960/
https://www.ncbi.nlm.nih.gov/pubmed/31537968
http://dx.doi.org/10.17113/ftb.57.02.19.6032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718960/
https://www.ncbi.nlm.nih.gov/pubmed/31537968
http://dx.doi.org/10.17113/ftb.57.02.19.6032

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